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Now that the weather is starting to get slightly less warm here in Central Florida (can’t quite bring myself to call it “cool” yet), we’ve started breaking out some of our favorite rich & savory dishes. This simple stroganoff, made with ground turkey/chicken, reduced sour cream, and some of our favorite Better than Bouillon (paid link), is a favorite throughout the house, and is incredibly easy to modify based on desired flavors, macronutrient compositions, or even how it’s served.
We hope you enjoy!
This simple yet hearty stroganoff is sure to keep everyone warm and happy as the weather starts cooling down.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
1lb Ground Turkey or Chicken
1 Onion, Chopped
2 Cloves Garlic, Minced
1 TBSP Tomato Paste
1 Cup water
1 TBSP Cornstarch
½ Cup Reduced Fat Sour Cream
2 TSP Better Than Bouillon (chicken)
1 TSP Smoked Paprika
1 TBSP Worcestershire Sauce
1 Sprig Fresh Rosemary
12 oz Egg Noodles (we love these hearty homestyle ones from Pennsylvania Dutch (paid link))
Chives, Finely Chopped
Salt, to taste
Ground Pepper, to taste
Olive Oil Spray
Start a large deep non-stick skillet on medium-high heat. As it’s heating, spray with olive oil. Once hot, add ground turkey (or chicken), season with salt & pepper. Cook for about 5 minutes, breaking up into smaller pieces as it cooks.
While the ground meat is cooking, chop 1 onion and mince 2 cloves of garlic.
Once meat is cooked, reduce heat to medium, add in the onion, and cook for 3 minutes, stirring occasionally.
While onion & meat are cooking, combine the water and cornstarch in a large mixing bowl and whisk together. Then add in the sour cream, Better than Bouillon, and paprika, whisking together into a sauce.
Add garlic and tomato paste to the pan and stir frequently, cooking for an additional 1-2 minutes.
Add the Worcestershire sauce & sprig of rosemary to the pan.
Pour the sauce into the pan, stir to combine, and bring to a simmer.
Once simmering, turn the heat to medium-low and cook for 45 minutes, stirring occasionally.
In a separate pot, cook egg noodles to package instructions. Before straining noodles, reserve 1 cup of pasta water. Once noodles are cooked & strained, return them to pot.
Right before sauce is finished cooking, finely chop some chives and set aside to sprinkle on top the completed dish as a garnish.
When the sauce is done simmering, remove and discard the sprig of rosemary, then taste for seasoning and add salt & pepper as desired.
Stir in pasta water to desired consistency, then pour over noodles and stir to combine.
Add 1.5 cups of noodle + sauce mixture to a plate, sprinkle chopped chives to garnish, serve, and enjoy!
If you would like to use your preferred olive oil instead of what comes in the prefilled sprays you can buy off the shelf, we strongly recommend this Flairosol oil sprayer (paid link) that you can fill with whatever oil you desire!
If desired, you could easily use Greek yogurt in lieu of sour cream.
While slightly controversial in our household, adding in some frozen green peas (perhaps around 1 cup) about ¾ of the way through the sauce cooking can often add that little something extra that makes this dish extra delicious!
Even more controversial in our household is what sets this apart from most Stroganoff recipes is the lack of mushrooms. If you wanted to add some to the pan along with the garlic & tomato paste (around 1 cup of sliced / chopped mushrooms), that would not be amiss (unless, like me, you strongly dislike mushrooms!).
For a lower-carb / no-processed-carb version, you could always serve this over / alongside some roasted veggies in lieu of the egg noodles.